When we lived in the dormitory as a student, I was lucky to try many different pickled and pickled cucumbers: all the girls brought their mother's preparations, and then treated each other.

So, everything is relative, and I like the pickles in the cold way the most. The only drawback of these cucumbers is that they need to be stored in a cold basement or refrigerator, so it is not very suitable for city apartments.

The most delicious, vinaigrette is made from pickles, they can be eaten just like a snack with.

Despite the fact that we live in an apartment, I make 2-3 jars of such cucumbers, and store them in the refrigerator. This summer, my grandmother and my daughter were visiting and pickled cucumbers together. The recipe for pickles for the winter is very simple, you yourself will see this by reading the article to the end.

I offer you a recipe for pickles, according to which my grandmother makes them, for more than a dozen years. The recipe is proven, cucumbers are crispy and not very salty, can be stored in the cellar for up to 2 years.

For pickling, cucumber will require any cans and nylon (plastic) caps. I do not recommend taking metal screw caps, because they rust (both inside and out ...)

So, for pickling cucumbers, we need the following:

• Cucumbers
• Clean and dry cans of 1 liter, 2 liter or 3 liter
• Nylon caps
• Horseradish leaves
• Dill Umbrellas
• Black pepper peas
• Peeled garlic
• Chilli pepper
• Dry mustard
• Oak leaf (to make cucumbers crunch)

For brine:

• 1 liter of cold running water
• 2 tablespoons full with a hill (60g).

Cooking:

If you can put less salt in, then a lack of salt in pickles can contribute to the development of bacteria. As a result, cucumbers can become soft and not tasty.

Soak cucumbers in cold water for 3-5 hours (preferably 5-8, especially if it’s purchased cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and it may not remain completely in the bank. Rinse the cucumbers under running water. The tips of the cucumbers can not be cut.

Wash cans and lids. (I don’t sterilize or dry them in this recipe. But, if you pour boiling water over the jars and lids, this will only be a plus).

Lay the cucumbers, shifting evenly with herbs.

Do not forget about garlic, chilli pepper and dry mustard. A 3 liter jar needs about 5-6 cloves of garlic, 1 chilli pepper and 1 teaspoon of dry mustard.

Dissolve in a separate container 2 full tablespoons of coarse salt in a liter of water in a 1 liter of water (about 3 liters and 3 tablespoons of salt take 3 liter jars).

Stir well and let stand. Coarse salt usually produces a precipitate. I don’t pour it in a jar. Pour the jars to the top. Cover with ordinary plastic caps and place in a cold place.

From time to time (every 3-5 days) drop in and make sure that the cucumbers are covered with brine, otherwise, if this is not done, then the cucumbers without brine may become soft and mold will form.

Sometimes it is necessary to add brine (until the foam is completely squeezed out of the can and the edge of the neck, i.e., along the very edge of the can, the brine - based on 1 liter of water - 2 tbsp. Salt).

Cucumbers will roam. This is normal. They may become cloudy and foamy, but then the brine will brighten over time and the foam will leave.

Cucumbers simple salting (in cold water)

Simple Ambassador Cucumbers

You can eat these delicious pickles right away, when they are slightly salted - light-salted, and prepare cans of cucumbers for the winter - by putting them in a refrigerator or a cold cellar for long-term storage. Then in the winter you will have very delicious pickles.

Cucumbers are poured with cold water, stand under plastic covers and insist in heat until the brine becomes cloudy. The use of cold water for salting is convenient for those who harvest cucumbers for the winter in the country, where there is no hot water and conditions for canning. According to this simple recipe, I have been pickling cucumbers for several decades. They are very loved at our place.

This recipe for pickling cucumbers is very convenient when there are a lot of cucumbers, you can close many cans at once and eat 1 salted, and the rest can be sent to a cold place before winter.

What you need based on a 3-liter jar

• Cucumbers (how much is included);
• Horseradish root - 1 root 5-10 cm long;
• Tarragon (tarragon) - 1-2 branches;
• Dill - 1/2 beam;
• Garlic - 1 head;
• Currant or cherry leaves - 3 pieces;
• Brine - 1.5 liters in a 3 liter jar (but it is better to prepare 2 liters of brine, just in case, it suddenly spills or there will be a precipitate).

Proportions of brine for pickling cucumbers

The ratio of water to salt:   1 liter per 70 g of salt (this is 2 tablespoons with top).

Salt for brine should be no additives, normal.

Cucumbers soaked in water before pickling

How to pickle cucumbers with a simple ambassador

Prepare cucumbers, herbs and salting jars

• Wash and soak the cucumbers for 3-4 hours in cold water.
• Rinse three-liter jars well with baking soda or dishwashing detergent and rinse thoroughly. Then pour over steep boiling water.
• Rinse and chop greens. Peel and chop horseradish. Peel and mash the garlic or cut into small pieces.

Stack cucumbers with spices in jars

The procedure for laying cucumbers in jars: put horseradish and 2/3 of greens and garlic on the bottom. The first layer of cucumbers. A little greens and garlic and again a layer of cucumbers. When all the cucumbers came into the jar - pour out the leftover greens and garlic.

Cook pickle pickle

• Pour tap water or spring water into the pan ( we agreed that we would stockpile a 3-liter can of brine with a supply, so we need to take 2 liters of water) Stir the salt well in water (4 tablespoons with a top in 2 liters of water) and let stand. The sediment that will turn out at the bottom should not be drained into cucumbers (throw out the sediment).

Close up jars with cucumbers

• Pour cucumbers with brine.
• From a white paper cut a circle (in size to fit into the neck of the jar). Put paper on top of cucumbers. On it subsequently mold will be collected, which we will remove.
• Close the jar with a clean, dense plastic lid steamed in boiling water (and the germs are killed and the lid expands for a while, and then, having cooled, it tightens the glass tightly and tightly, clogging the jar).
• Turn the jar upside down and let it stand upside down for 12 hours at room temperature. Then return to its original position and wait until the brine becomes cloudy.

Ready-made jars with clouded (salted) cucumbers that were moved to the refrigerator for storage

   Spice up the jars
   I put a piece of horseradish leaf, a leaf of cherry, currant, tarragon, garlic, dill, hot pepper, thyme, cloves, black peppercorns and bay leaf
   Fill the cucumbers with cans

Jars with cucumbers before pouring brine

   We cover cucumbers with paper
   Now you need to cover the jars with hot plastic lids
   Turned upside down

The pickling of cucumbers in the first 12 hours takes place in inverted banks.

Salt cucumbers

Pickled cucumbers in jars like barrels are an excellent preparation, which is quick and easy to cook. Cucumbers are dense, crispy and very tasty. They are added to olivier, vinaigrette, pickle or served with a variety of side dishes.

How to pickle cucumbers in a barrel way?

Cask cucumbers are just as easy to cook, and sometimes even easier than pickled cucumbers. The basic principles that should be followed when salting are presented below:

• For pickling, pickles are only pickled pickles.
• Pickled cucumbers will be crispy if they are first kept in cold water for 4-5 hours, and then only fermented.
• For pickling, different greens are added to the container with cucumbers - the leaves of currant, cherry, horseradish, dill inflorescences.
• Salt for salting is taken only simple, iodized for these purposes is not suitable.

Pickled cucumbers in liter jars as barrel

Pickled cucumbers in jars as barrel ones are aromatic and very mouth-watering. If you want the cucumbers to be sharp, add a small pod of hot pepper chopped into pieces. If there is no cellar, cans can be rolled up with tin lids, and then wrapped until cool. Then the workpiece can be stored in the pantry.

Ingredients:

• cucumbers - 1 kg;
• cherry leaves, currants - 5 pcs.;
• bay leaf - 3 pcs.;
• dill inflorescences - 7 pcs.;
• salt - 50 g;
• water - 2.5 liters;
• cloves of garlic - 3 pcs.;
• cucumbers - 1 kg.

Cooking

• Cucumbers are poured with brine made from water and salt.
• After 2 days, the brine is drained, boiled.
• Distribute the cucumbers in banks, fill with brine and close with nylon covers.

Cold cucumbers for the winter like barrels

Cucumbers like barrels in jars in a cold way are incredibly simple to cook. In general, nothing needs to be sterilized, boiled and wrapped. It is important to use high-quality water in the workpiece - you need well, spring or filtered water. It must be raw, it is not necessary to boil it first.

Ingredients:

• cucumbers - 4 kg;
• leaves of cherry, currant, horseradish, dill inflorescences;
• salt - 60 g per 1 liter of water.

Cooking

• Washed cucumbers are laid out on clean banks mixed with herbs.
• A sheet of horseradish is stacked on top of cucumbers.
• A brine is prepared so that 60 g of salt goes to 1 liter of water.
• Pour the brine into the cans, cover them with nylon covers and immediately pickled cucumbers in the cans are removed in the cold.

Three-day cucumbers like barrel

Salted cucumbers like barrels will be ready 3-4 days after souring. They will not be very salted, but just salted. So that they remain so for the winter, they are not poured into the banks not with the brine in which they are fermented, but with clean water brought to a boil. It is better to store the workpiece in a cool place.

Ingredients:

• cucumbers - 1.5 kg;
• salt - 2.5 tbsp. spoons;
• garlic - 1 head;
• dill umbrellas - 10 pcs.;
• drinking water - 1.5 liters;
• horseradish leaves - 3 pcs.

Cooking

• Cucumbers are placed in a pan of suitable volume, alternating them with herbs and cloves of garlic.
• Salt is dissolved in cold water, cucumbers are poured with brine and allowed to stand for 3 days.
• If it’s cool in the room, it may take up to 4 days to ferment cucumbers.
• After this, the brine is poured into the pan.
• Cucumbers are distributed in banks, pour boiling water and roll up.
• Turn over the banks, wrap until cool.

Cucumbers with mustard in banks as barrel

Cucumbers like barrels with mustard are piquant, moderately sharp. In this case, mustard not only gives cucumbers a speck, but also acts as an excellent preservative. You can close the cans with nylon caps, which are pre-lowered for 15 seconds in boiling water. Store blanks in the cold.

Ingredients:

• cucumbers - 1.5 kg;
• salt - 3 tbsp. spoons;
• horseradish leaf - 1 pc.;
• leaves of cherry, oak, currant - 2 leaves each;
• dry mustard - 50 g;
• garlic - 2 cloves.

Cooking

• Cucumbers, greens are laid out in banks, pour salt and pour it all with boiling water.
• When a thin film of mold forms on the surface, it is removed, the brine is poured into a pan, boiled.
• Dry mustard is added to the jar of cucumbers, boiling brine is poured and the jars are sealed.

Fermented cucumbers like barrel

Cucumbers for the winter like barrel in banks are often fermented in brine, which is prepared only from water and salt. In this case, in addition to these two components, a little sugar is added to the brine. Cucumbers will not become sweet from this, but the fermentation process will go better. To make cucumbers evenly salted, it is better to choose them of the same size.

Ingredients:

• cucumbers - 3 kg;
• small horseradish root - 1 pc.;
• dill umbrellas, cherry leaves, currants, tarragon twigs;
• water - 2 liters;
• salt - 4 tbsp. spoons;
• sugar - 1 tbsp. a spoon.

Cooking

• Cucumbers along with greens are laid out on the banks.
• Salt and sugar are added to boiling water, and cucumbers are added to the resulting brine.
• For 3 days they are cleaned in a warm place.
• After this, the brine is poured into a pan, brought to a boil and pour cucumbers.
• Banks cork, wrap pickles like barrels for the winter before cooling.

Kernel-like cucumbers

Cucumbers in jars as barrel ones with the addition of garlic, hot pepper and mustard seeds are incredibly mouth-watering, but sharp. If you want the product to have a milder taste, the amount of mustard, garlic and pepper is reduced. Jars with cucumbers can be taken out immediately to the cellar, but then the fermentation process will go a little slower.

Ingredients:

• cucumbers - 4 kg;
• horseradish leaves, currants, cherries, dill umbrellas;
• garlic - 1 head;
• hot pepper - 1 pod;
• mustard seeds - 1 tbsp. a spoon;
• water - 1 liter;
• salt - 2.5 tbsp. spoons.

Cooking

• Cucumbers, garlic, herbs are placed in jars.
• Mustard seeds and pepper are added directly to the jars.
• A brine is prepared from water and salt, and poured hot into cucumbers.
• Banks are closed with nylon caps and left for 2 days at room temperature.
• When the pickle in the banks becomes cloudy, they are taken out to the cellar.

Cucumbers without vinegar as barrel

Cucumbers like barrels for the winter are especially delicious if you add vodka to them. Its quantity is not at all large, therefore, alcohol will definitely not be felt in cucumbers, but such a preparation will be better. Vodka you need to choose high-quality classic without additives. The addition of onions, cut into rings, will make their taste even more interesting.

Ingredients:

• black pepper peas - 5 pcs.;
• bay leaf - 4 pcs.;
• garlic cloves - 10 pcs.;
• water - 1.3 liters;
• cucumbers - 2 kg;
• vodka - 3 tbsp. spoons;
• horseradish leaf - 2 pcs.;
• currant leaves, cherries - 5 pcs.;
• hot pepper - 1 pc.;
• onion - 1 pc.;
• dill umbrellas - 4 pcs.;
• salt - 3 tbsp. spoons.

Cooking

• Salting cucumbers like barrel ones in jars begins with the fact that some greens, pieces of pepper, onion rings, cucumbers, again greens, garlic are laid on the bottom of the container.
• Dissolve salt in water, add spices.
• Pour cucumbers with brine, stand for 2 days.
• The liquid is drained, boiled, cooled.
• Pour vodka, brine into the cucumbers, the jars are closed with a nylon cover and taken out in the cold.

Cucumbers in circles for the winter as barrel

Pickled cucumbers like barrels can be closed not only in whole, but also in pieces. This is very convenient, because you can also close large cucumbers, which are not practical to put whole in a jar, because they will take up a lot of space. Cucumbers need to be cut not in too small circles - their optimum thickness is 5-7 mm.

Ingredients:

• cucumbers - 1.5 kg;
• salt - 2.5 tbsp. spoons;
• garlic - 10 cloves;
• inflorescences of dill;
• filtered or spring water - 1.5 liters.

Cooking

• Umbrellas of dill, garlic and sliced \u200b\u200bcucumbers are laid out in jars.
• Dissolve salt in water and pour cucumbers with brine.
• Leave for 3 days, the brine is poured into a pan, boiled, pour the contents of the cans with it and cork.

Tomatoes with cucumbers as barrel

The recipe for cucumbers with tomatoes in jars, like barrel ones, is very convenient and practical, because in one jar you can immediately get mixed vegetables. Mustard powder in this case is a mandatory component. It will not only give the vegetables a special taste, but also protect them from mold, which can form, because with the addition of tomatoes, the fermentation process is a little different.

Ingredients:

• tomatoes - 800 g;
• cucumbers - 1 kg;
• black and allspice peas - 8 pcs.;
• bay leaf - 3 pcs.;
• mustard powder - 20 g;
• leaves of cherry, currant, horseradish;
• salt - 2 tbsp. tablespoons per 1 liter of water.

Cooking

• The water is boiled, the salt is dissolved in it and the brine is cooled.
• In the banks put greens, cucumbers, tomatoes.
• Pour mustard, pour in brine and at room temperature leave for a week.
• After that, they close the pickles with tomatoes in the banks as barrel with a plastic cover and put them in the cold so that the vegetables are finally salted.

What kind of table is complete without this wonderful and tasty vegetable. Together with salted or are almost the main snack of any table.

On a note! Although this vegetable in salt form is considered an indispensable attribute of the Russian feast, the Byzantines introduced the Russian people to it. It is believed that even the Russian name for cucumber, according to the dictionary of Fasmer, comes from the Greek word "ogiroz" - "immature".

Cucumber is one of the few fruits that are eaten unripe. In Russia, they were salted in oak tubs, which ultimately gave the finished workpiece a unique taste and incomparable aroma. Nowadays, this type of cooking is also practiced, but this is rare. Moreover, in apartment conditions it is practically impossible to do this.

Cold Pickled Cucumber Recipe

There are a lot of methods for pickling cucumbers, standard ones are mainly used, in them cucumbers are filled with hot water. But I want to start with a recipe by which they salted with cold water.

After all, with such a marinade, cucumbers turn out to be delightfully crispy and hard. So let's get started.

Ingredients:

• cucumbers - 1.3 kg.
• garlic - 3 cloves
• horseradish - 5-6 leaves
• dill - 1 bunch with umbrellas
• currant - 2-3 leaves
• cherry leaves - optional
• salt - 100 g
• cold water - 1.5 liters.

Cooking:

1. Soak cucumbers collected from the garden or bought at the market for 3 hours in water, then rinse them thoroughly under running water.

2. Prepare the greens. Horseradish leaves, dill umbrellas, currant leaves and cherries are well washed. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.

3. We wash the jar of cucumbers well. Add horseradish leaves to the bottom of the can, then put dill umbrellas, followed by currant leaves.

4. Before putting greenbacks in a jar, they need to trim the tails. After that we send them to the container in a standing form (standing). Put 3 cloves of garlic on top.

5. For a three-liter jar you will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.

Water should be very cold. It is advisable to keep it in the refrigerator for one night. And of course, it should not be running water, but purified and filtered.

6. Close the jar with a tight lid. Shake the salt to disperse throughout the can. A can of pickled cucumbers can be immediately removed to the cellar.

In winter, this appetizer will delight you and your loved ones with a unique taste and a pleasantly audible crunch.

How to cook pickles for the winter without vinegar?

Every good housewife has her own proven recipe for pickles. Traditionally, they use a bite. I present to you the following method of salting, it uses citric acid instead of vinegar. I advise you to cook according to this recipe at least once. I think you will appreciate.

Ingredients per liter jar:

• cucumbers - 500 grams,
• horseradish leaf - 1 piece,
• cherry leaf - 1 piece,
• currant leaf - 2-3 pieces,
• garlic - 2 cloves,
• allspice peas - 2 pieces,
• black pepper peas - 3-4 pieces,
• dill umbrella - 1 piece,
• bitter pepper - to taste, in
• water - 500 milliliters,
• citric acid - 1/3 teaspoon,
• sugar - 1 tablespoon,
• salt - 0.5 tablespoon.

Cooking:

1. In the prepared sterile jars we put allspice peas, black peas, 2 cloves of garlic.
  If the garlic is very large, then it is better to cut along.

2. Add one leaf of cherry, 2 leaves of currant, rinsing them thoroughly with cold water. Next, lay the dill umbrellas and well-washed horseradish leaves. The leaves of horseradish need to cut the stem, which will come in handy later.

3. We cut off the tails of cucumbers. We put them in cans in an upright position. About 500 g of vegetables are consumed per liter jar.

4. In the intervals between the cucumbers we put the horseradish stalks. Next, put the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.

5. We put some more dill umbrellas. We add hot pepper to taste. Put a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.

7. Boil the water in a pan and fill it with cans of cucumbers again, leave for 10 minutes.

8. Now you need to cook the marinade. Per liter of water you will need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter cans.

It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in water.

9. Drain the water from the cans.

Put in a jar 1/3 teaspoon of citric acid. Immediately fill the cucumbers with hot marinade. We roll up the cans with a rolling key and turn it over.

We leave the cans upside down under the covers until they cool completely.

It is best to store the finished workpiece in a dark, cool place or in the cellar, where they will last longer. In winter, they will delight you and your family, especially at the festive table.

Hot pickles in jars

If you don’t know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple recipe for you to cook in a hot way.

So my grandmother was pickling cucumbers. After 2-3 days, they are salted, and after a month or in the winter they are salty.

Ingredients:

• fresh cucumbers -3 kg.
• water - 3 liters large
• rock salt - 250 g. (~ 9 tablespoons)
• dill - 4 branches
• horseradish - 2 sheets
• garlic - 8 cloves
• black currant - 30 pieces.

Cooking:

The amount of ingredients is calculated on 2 3-liter jars.

1. First you need to thoroughly rinse the cucumbers under running water.
  We select not too large fruits so that they fit freely in a jar and do not have large seeds inside.

2. All greens must also be thoroughly washed.

3. Pour 3 liters of water into the pan, add salt there, bring to a boil, stirring occasionally.

4. Meanwhile, we rinse the jars with warm water, they do not need to be sterilized. At the bottom of the cans we put a branch cut into several parts with an dill umbrella and blackcurrant leaves, also put horseradish leaves, cut in half and chopped in half garlic.

6. The final layer spread several sprigs of herbs and garlic. As soon as the brine boils, fill them with cans, close the cans with plastic lids.

7. Previously, the lids must be placed in boiling water for 15 seconds.

The resulting yummy must be stored in a cool place. Such cucumbers will be a good snack on any holiday, your guests will definitely appreciate them.

Cucumbers for the winter in jars under iron covers

I present to your attention another way of pickling cucumbers. All ingredients are very simple, traditional. I think good housewives will take him into service.

Ingredients for brine per 1 liter of water:

• Salt - 1 tablespoon
• Sugar - 4 tablespoons
• Dill (umbrellas)
• Blackcurrant leaves to taste
• Black pepper peas - to taste
• Allspice Black - to taste
• 3 L can - 1 tablespoon of vinegar (70%)
• 2 liter can - 1 dessert. tablespoon of vinegar (70%)
• 1 l jar - 1 teaspoon of vinegar (70%)

Cooking:

1. First, wash the cucumbers well and cut the edges, also rinse the greens and dry it.

2. We will roll cucumbers into three banks, different in volume: three-liter, two-liter and liter. Previously, the banks need to be sterilized, boil the lids.

At the bottom of the cans we put dill and several leaves of black currant, then we put cucumbers. In a liter jar, it is best to put them in a standing position. Add some more dill and blackcurrant leaves, then continue to lay the cucumbers. We put a few more leaves of black currant.

4. Once all the cucumbers are stacked in a jar, pour them with boiling water. We cover the jars with iron lids and wait for the jars to cool.

5. After the water has cooled, pour all the water into a pan in which we will make a brine. Add salt and sugar to the drained water, mix everything thoroughly.

6. Put the brine on the stove and wait until it boils. As soon as the brine begins to boil, turn off the gas and pour the hot brine into the cans.

7. Add vinegar to each jar. After that, we cover the jars with lids and roll them with a seaming key.

8. Banks are turned upside down, covered with a towel and wait until they cool.

We will take samples from them on cold winter evenings. Such cucumbers go very well with boiled potatoes and herring. I think such a combination will not leave anyone indifferent.

Preparing cold pickled cucumbers with vodka:

If you like real barrel cucumbers, I advise you to try cooking them according to this recipe. The secret to cooking is very simple: in addition to traditional greens, we put in the jar the leaves of shiritsa and marigolds, and add vodka to the brine. Cucumbers for this recipe are simply incomparable.

Amaranth (shiritsa) is a unique plant, the benefits of which are noticeable in traditional medicine, in cooking, and even in cosmetology.

Ingredients for a 3 liter jar:

• Cucumbers - 1.5-2 kg
• Garlic - 4-5 cloves
• Salt - 100 g
• Vodka - 50 g
• Currant leaves, horseradish, dill umbrellas, shiritsa (amaranth), marigolds in a few pieces

Cooking:

1. Cucumbers are well washed and soaked for 2 hours in water.

2. Banks are also well washed and sterilized. At the bottom of the jar, lay out several sprigs of greens and 5 cloves of garlic.

Fill the jar with vegetables. Add water to the salt and mix well. Pour cucumbers with salt water.

3. Leave them in a jar of salt water at room temperature for 4 days. After 4 days, pour the brine into the pan.

4. Put the pot on the fire and boil the brine. Pour a jar of cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.

5. Pour vodka into a jar of vegetable. Then fill them with hot brine.

Hermetically close the jar with a sterilized lid with a rolling key. We turn the jar upside down.

Cucumbers according to this recipe are obtained as salty cask, but at the same time crispy. You need to store them in a cool place, so they will be well preserved until spring. Although it is unlikely that you can keep such a tasty treat for so long.

Video recipe for cucumbers in jars of mustard

And finally, another unusual recipe for salting, in video format. Its difference is that mustard is added to the marinade. It gives the cucumbers a little piquant taste that will not leave indifferent your near and dear ones. Enjoy watching!

So that is all. If you liked the recipes, please share them on your page. Let your friends know about them. I also look forward to your comments and feedback.

It’s rare in which family they don’t like to crunch with delicious pickles. They are not only eaten as an appetizer to main courses. What Olivier without spicy cucumber cubes ?! And also - rings on a sandwich with sausage. But, no matter how you use this type of pickle, you need to be able to cook it correctly.

Mistresses use two main methods of harvesting pickles for the winter: cold and hot. And everyone knows their secrets of the correct salting. Different salting methods involve different technologies and ingredients. Therefore, everyone chooses for himself a more suitable option.

Features of cold salting methods

The main feature of cold pickling of cucumbers is that with this method of preservation, the thermal effect on products is not used at all, which allows you to save as many useful substances as possible. Cold clean water is used for brine, and salt acts as a preservative. You can also add other spices and spices to such an appetizer, for example, mustard powder, which prevents the formation of mold. But with all the positive aspects of this method of salting, it has a minus - such an appetizer will not be stored for a long time and it should only be kept at very low temperatures, which residents of apartment buildings can not always afford.

The classic cold salting recipe

Cold pickles for the winter in jars are a very tasty and yet simple appetizer. All ingredients are absolutely available, and with our step-by-step recipe, cooking becomes very clear even to beginners in cooking.

Ingredients

Servings: - +

• ground cucumber1 kg
• rock salt 1.5 tbsp. l
• water 1 liter
• bay leaf 2 pcs.
• dill (stem) 1 PC.
• oak leaves 2 pcs.
• blackcurrant leaves2 pcs.
• cherry leaves 2 pcs.
• horseradish leaves 2 pcs.
• garlic 2-3 cloves
• allspice2 pcs.

Per serving

Calories 11 kcal

Proteins: 0.8 g

Fats: 0.1 g

Carbohydrates: 1.7 g

2 hours 40 min Video Recipe Print

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Pickles for the winter in jars are cold prepared. Very simple and affordable!

Banks should cool. Then they can be stored in the pantry, cellar or refrigerator at home.

Winter harvesting method with mustard

Time for preparing:  40 minutes

Servings Per Container: 10

The energy value

• calorie content - 22.2 kcal;
• fats - 0.1 g;
• proteins - 1.3 g;
• carbohydrates - 4.1 g.

Ingredients

• cucumbers - 1 kg;
• garlic - 5 cloves;
• dill with umbrellas - 1 pc.;
• blackcurrant leaves - 2 pcs.;
• cherry leaves - 2 pcs.;
• oak leaves - 1 pc.;
• horseradish leaves - ½ pcs.;
• hot chili peppers - ½ pcs.;
• water - 600 ml;
• edible salt - 30 g;
• mustard powder - 8 g.

Phased process description

1. We start preparing a winter snack by processing the main ingredient - you need to carefully sort the cucumbers, putting off the unsuitable fruits, cut off all the flowers on their tips, transfer to volumetric kitchen utensils and pour ice-cold water. Soaking vegetables costs about two to three hours, periodically changing the water.
2. Immediately after the cucumbers are soaked, we proceed to cooking the brine - it should have time to completely cool. To do this, bring 600 ml of clean filtered water to a boil in a small saucepan or in a saucepan, pour 30 g of edible salt there and, after boiling the solution for 2-3 minutes until the salt crystals are completely dissolved, remove the container from the stove. Pour 8 g of mustard powder into boiling water, stir well and leave to cool.
3. After 3 hours, we begin to lay out the components in a dry sterile glass container - send half the washed leaves of currant and cherry, ½ oak leaf, dill umbrella, зон part of the horseradish leaf, peeled and coarsely chopped garlic teeth and a piece of chili chopped into thin rings to the very bottom. We place cucumbers vertically on top of the seasonings, trying to do it as densely as possible, and cover them with the remains of spicy herbs.
4. We fill the filled 1.5-liter tanks to the top with a cooled brine, tightly close with hot nylon caps and take them away for storage in a cool place. It will be possible to take the first test in a half to two months.

Tip:  for pickling, it is best to select fresh hard fruits of cucumbers with dense and elastic flesh.

Cold steaming with vodka

Time for preparing:  25 minutes

Servings Per Container: 7

The energy value

• calorie content - 33.6 kcal;
• fats - 0 g;
• proteins - 1 g;
• carbohydrates - 4.3 g.

Ingredients

• cucumbers - 700 g;
• garlic - 3 cloves;
• dill with umbrellas - 2 pcs.;
• blackcurrant leaves - 3 pcs.;
• cherry leaves - 3 pcs.;
• oak leaves - 2 pcs.;
• horseradish leaves - ½ pcs.;
• black pepper peas - 7 pcs.;
• hot chili peppers - ½ pcs.;
• water - 750 ml;
• rock salt - 45 g;
• vodka - 40 ml.

Phased process description

1. If you are sure of the good quality of water, you can dissolve the salt in a cold liquid, if not, then it is better to boil it in advance and then just cool the solution.
2. Following this, the cucumbers must be carefully rinsed under the pressure of cool water, dried on a sterile cotton towel and cut off their tails, for better salting.
3. Then put all the spices and spices indicated in the recipe to the very bottom of the dry disinfected containers, ram the fruits of the cucumbers on top and fill them with brine, leaving a little space on top.
4. Pour 40 ml of vodka into each one and a half liter jar and tightly close them with screw twist-off caps.

Tip:  when pickling cold cucumbers, special attention should be paid to water quality - it is best to use spring or filtered.

Crispy Cucumbers Without Vinegar

Time for preparing:  40 minutes

Servings Per Container: 15

The energy value

• calorie content - 20.7 kcal;
• fats - 0.1 g;
• proteins - 1 g;
• carbohydrates - 4 g.

Ingredients

• cucumbers - 1.5 kg;
• hot chili pepper - 20 g;
• horseradish (root) - 10 g;
• garlic - 15 g;
• marjoram - 3 leaves;
• dill - 15 g;
• basil (fresh) - 15 g;
• water - 1.5 l;
• rock salt - 90 g.

Phased process description

1. First of all, we prepare the brine - for this, we fill one and a half liters of clean drinking water in the allocated tank, bring it to a boil, pour salt there and boil for 1-2 minutes. Remove the finished solution from the heat, completely cool and pass through the gauze folded several times.
2. While the brine cools, without wasting time, we do the rest of the preparatory processes - cucumbers, all greens (tarragon, marjoram, basil and dill), chili, peeled garlic and horseradish root, carefully rinse under a tap with running water and dry on sterile cotton towels. Then we chop the garlic and horseradish into large slices, and hot pepper into rings.
3. Following this, we begin to lay the products in clean three-liter jars in layers, dividing the spices and seasonings into three approximately equal parts - they should be at the bottom of the containers, between the cucumbers and cover them on top.
4. With cooled brine, fill the filled glass containers to the top, twist the lids and send to insist in a cold dark place.

Nylon blank

Time for preparing:  30 minutes

Servings Per Container: 12

The energy value

• calorie content - 24.8 kcal;
• fats - 0.4 g;
• proteins - 1.3 g;
• carbohydrates - 4 g.

Ingredients

• cucumbers - 1.2 kg;
• garlic - 15 g;
• cherry - 2 branches;
• horseradish leaves - 2 pcs.;
• dill with umbrellas - 4 pcs.;
• tarragon (tarragon) - 2 branches;
• hot chili pepper - 20 g;
• allspice - 6 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 2 pcs.;
• mustard seeds - 15 g;
• water - 2 l;
• rock salt - 120 g.

Phased process description

1. Rinse the selected cucumbers thoroughly under a running stream, move them into a deep basin and soak them in cool water for about two hours.
2. Meanwhile, we also thoroughly wash all the greens, peeled garlic teeth and pods of hot pepper. Then chop the garlic in large arbitrary pieces, and chilli with tiny rings.
3. On the bottom of dry sterile jars we spread cherry branches, horseradish and laurel leaves, chopped garlic tines, two branches of dill with umbrellas, tarragon and peas of allspice and black pepper. Gently place the cucumbers on the seasonings, pour the rings of hot pepper between them, cover with the remaining dill umbrellas and fill in 15 g of mustard seeds.
4. In a convenient kitchen utensil, mix 2 liters of filtered drinking water and 120 g of rock salt, carefully mix the components and leave the solution to infuse for 5 to 10 minutes.
5. Pour the prepared salt brine into the containers with vegetables to the very edge, tightly close the capron lids and transfer to the cold.

Important:  cold pickled cucumbers are not suitable for storage at room temperature, put them better in a cold cellar or basement.

Features of hot salting methods

A feature of hot salting methods is that the appetizer is poured with boiling brine and is subjected to heat treatment. Preservatives in this case are salt, table vinegar and, in some cases, aspirin. The hot salting method guarantees the complete destruction of all bacteria, prevents the development of the fermentation process and has fairly long shelf life even at room temperature, but part of the useful properties of vegetables is also lost.

Classic hot salting

Preparation time:  3 hours

Time for preparing:  2 days

Servings Per Container: 6

Step cooking

1. We take all products in the same proportions as for the previous recipe; we do not change the quantity and weight.
2. We lay out in the same way in jars. But bring the water and salt to a boil, and only then pour it into the cucumbers.
3. The peculiarity of this method is that cucumbers are ready for rolling in 2 days.
4. And then filter the brine, boil, pour again, and so twice, as in the method of cold salting. Do not cool.
5. Roll up or twist (if the banks are thread).

Crunch secret

The very first - we are looking for the freshest, densest cucumbers, preferably not greenhouse ones. A sure sign: freshly picked vegetables are covered with a whitish haze, and the ragged petiole did not have time to dry.

We select cucumbers of about the same size, young ones with pimples and a uniform color, we try so as not to bitter.

At home, be sure to soak the vegetables for 3 hours in cold water. And then carry out salting.

Oak, horseradish, currant and grape leaves not only affect the taste of cucumbers, but also give them the very crunch that we all expect from them. The remaining seasonings (garlic, pepper, dill, cumin, and so on) affect only the shades of taste of the finished cucumbers.

The wrong kind of salt can negate all your efforts. Iodized or sea salt makes cucumbers soft, so there’s no reason to talk about any crunch. Therefore, we use only large table salt.

The simplest methods for pickling cucumbers are described, the secrets of the crunch are revealed - and now you can start pickling cucumbers for the winter yourself. Men will appreciate the dish with ice vodka, and women will enjoy a meal with diet meat!

There are also recipes in the package, barrels, pans - choose your favorite!

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